Truffles are usually made of rich melted chocolate and full fat cream but this version has neither of those ingredients!

Here I’ve combined nuts, seeds, dried fruit and a few other extras to create a delicious treat that the whole family can eat without any guilt. They may even get a little natural energy boost too. Score!

I know my red coconut flakes look a little orange, but hey, I used natural food colourings and they weren’t as vibrant. Better than all the nasty chemicals in the colourful ones.

I really like these but hubby took one bite and put them back. They just weren’t naughty enough for that gorgeous sweet-toothed man.

Ditto Poppy. She had a small nibble and then looked at me with crazy eyes and a look that said ‘you’re kidding aren’t you Mum?’.

Anyway, I think they taste great. Just don’t bite into them expecting thick chocolate truffles, try and think of them as healthy treats and then you’ll be pleasantly surprised by the sweetness.

That doesn’t really sell them, but seriously, they’re good.

Also, they travel well, so pack a few in a little tupperware container and keep in your handbag for moments of weakness when confronted with a candy cane. You’ll thank me at that moment.

Have you bought all your presents? Or will it be a last minute dash to the shops?

Christie x

Healthy Christmas Truffles

makes 20

140g (1 cup) raw macadamia nuts

30g (1/4 cup) cocoa powder

2 tablespoons chia seeds

1 tablespoon crystallised ginger, chopped

2 tablespoons coconut oil, melted

3 tablespoons tahini (or peanut butter)

30ml (1/4 cup) Vitasoy Original Soymilk

3 fresh dates, pitted

80g (1 cup) shredded coconut

red and green coloured dye, a few drops of each

1. Place the macadamia nuts, cocoa powder, chia seeds and crystallised ginger into the bowl of a food processor. Pulse for 1 minute until very finely chopped.

2. Add the coconut oil, tahini, soymilk and dates and blitz for 2 minutes until a sticky dough forms. You’ll know it’s done if you pinch some between your fingertips and it sticks together. Refrigerate for 1 hour.

3. Shape teaspoons full of mixture into balls with slightly damp hands and set aside onto a plate.

4. Divide the coconut onto two plates. Sprinkle a few drops of green dye on one and red dye on the other. Mix with your fingertips until all the coconut is coloured. Roll the balls in the coconut, using one colour per ball. Place balls onto a clean plate and refrigerate until ready to serve.

Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.

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